PREP TIME: 2 Hours SERVES: 12

INGREDIENTS:
50 pounds cleaned crawfish
30 quarts cold water
12 medium onions, quartered
6 heads of garlic, split in half, exposing pods
1 dozen lemons, quartered
1 quart vegetable oil
4 pounds salt
½ pound cayenne pepper
4 (3-ounce) bags crab boil
24 medium red potatoes
12 ears of corn

METHOD:
Live crawfish may be purchased already washed from your seafood supplier. However, a second rinsing in cold water would not hurt. The purging of crawfish, that is, washing the crawfish in cold salted water, has been found to be useless other than to place the animal under unnecessary stress. So forget the purging, rinsing in cold water will suffice. In a 60-quart stock pot, bring water to a rolling boil. Add onions, garlic, lemons, cooking oil, salt, pepper and crab boil and continue to boil for 30 minutes. This boiling of the vegetables will ensure a good flavor in the boiling liquid. Add red potatoes and cook approximately 10-12 minutes. Add corn and cook 10 minutes before adding the crawfish. Once the water returns to a boil, cook crawfish 7-10 minutes, turn off heat and allow the crawfish to sit in boiling liquid 12 additional minutes. Crawfish should be served hot with potatoes and corn and pitchers of iced cold beer.

Nutrition Facts…then
Calories……………………1224
Total Fat…………………..80gm
Saturated Fat………………11gm
% Calories From Fat…………56
Cholesterol……………….302mg
Sodium………………….3971mg
Carbohydrate………………89gm
Fiber…………………………9gm
Protein……………………...51gm